Recipe: The Ricotta Mousse Trick (make ahead, food processor)

THE RICOTTA MOUSSE TRICK

"I like to have a few tricks in my back pocket to make sure I can always turn dinner into something guest-worthy. When it comes to dessert, ricotta mousse is my trick, and I'd be lost without it. My favorite time of any dinner, whether it's the four of us or a dinner party, is the last little bit, when the plates are clear, dinner was good, and we're all leaning in toward the candles that, we hope, have at least another half hour in them. It's dessert that keeps us there around the table, and there's no way I'm letting go of that."



"This recipe is far too good to be as easy as it is. It takes ten minutes (five if you're speedy), pleases everyone, and chills in the fridge, so it's ready to pull out when the dishes are clear. It's also endlessly customizable, and although chocolate is a classic winner, it lends itself to allsorts of variations."

This is how it works:
Put 1 pound of ricotta cheese in your food processor. It can be whole milk or part skim, store-bought or homemade.

Add a pinch of salt along with something delicious to the ricotta:
- This could be: 4 ounces of melted and slightly cooled dark chocolate mixed with a few spoonfuls of cold brew concentrate, or just 1/4 to 1/2 cup coffee concentrate with a bit of sugar or maple syrup.
- Or it could be: 1/2 cup lemon curd or strawberry jam, or 1/4 cup maple syrup.

Blend in the food processor until silky and smooth, about 30 seconds. Taste, and add a tablespoon of honey, maple syrup, or sugar if you think it needs a bit more sweetener.

Divide among little juice glasses or ramekins, and refrigerate.

Serve with whipped cream, shaved chocolate, or nothing at all.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Homemade Kitchen: Recipes for Cooking with Pleasure by Alana Chernila